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Ingredientes
- 4 x lamb shanks - (1 lb ea)
- 1 Tbsp. kosher salt plus
- 2 tsp freshly-grnd black pepper plus
- 1/4 c. all-purpose flour
- 2 Tbsp. extra virgin olive oil
- 1 c. minced yellow onions
- 1/2 c. minced carrots
- 1/2 c. minced celery
- 1 Tbsp. minced garlic
- 2 c. dry red wine
- 6 c. rich chicken stock (or possibly veal or possibly lamb stock)
- 2 x bay leaves
- 1 Tbsp. minced fresh rosemary
- 1 1/2 c. plain bread crumbs
- 2 ounce Gorgonzola cheese crumbled
- 1 lrg egg
- 1 tsp fresh thyme minced
- 1/4 tsp salt
- 1/4 tsp freshly-grnd black pepper Dijon mustard Rosemary Creamed Potatoes (see recipe)
Direcciones
- Season the shanks generously on all sides with the salt and black pepper.
- Place the flour on a large plate. Dredge the shanks in the flour and shake to remove any excess.
- Heat a Dutch oven or possibly large, heavy saute/fry pan over high heat. Add in the shanks and sear till well-browned on all sides, about 8 min. Remove the shanks. Add in the onions, carrots, and celery, and cook, stirring, for 4 min. Add in the garlic and cook, stirring, for 1 minute. Add in the wine and cook, stirring, to deglaze the pan. Cook till slightly reduced, about 5 min. Return the shanks to the pot and add in the stock, bay leaves, and rosemary, and bring to a boil. Reduce the heat to medium-low, cover with the lid slightly ajar, and simmer till the shanks are tender, about 1 hour and 45 min to 2 hrs, skimming to remove any scum which forms on top.
- Preheat the oven to 375 degrees.
- Remove from the heat and throw away the bay leaves. Transfer the shanks to a large plate and let rest till cold sufficient to handle. Transfer the braising liquid and vegetables to a medium pot and bring to a boil. Reduce the heat to medium-low and simmer till reduced by 1/3 in volume, about 30 min, skimming the top occasionally to remove any scum. Remove from the heat.
- To make the Gorgonzola Crust, combine the bread crumbs, Gorgonzola cheese, egg, thyme, 1/4 tsp. salt, and 1/4 tsp. black pepper in the bowl of a food processor. Pulse several times till the mix resembles wet sand. Transfer to a medium bowl.
- Line a baking dish with foil.
- When the shanks are cold, coat proportionately with the Dijon mustard. Dredge 1 at a time in the Gorgonzola crust, pressing down to adhere about 1/3 c. of the crust to the meat. Reserve the remaining crust mix. Place the shanks in the prepared baking dish and bake till golden, 20 to 25 min.
- Add in the remaining crust mix to the reduced braising liquid and simmer over medium heat for 6 min. Remove from the heat. With a hand-held immersion blender or possibly in batches in a food processor, puree the liquid on high speed. Cover to keep hot till ready to serve, then transfer to a gravy boat or possibly decorative bowl.
- Remove the shanks from the oven. Drizzle with the sauce, and pass the remaining sauce at the table. Serve with Rosemary Creamed Potatoes. Serve immediately.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 618g | |
| Recipe makes 4 servings | |
| Calories 468 | |
| Calories from Fat 131 | 28% |
| Total Fat 14.85g | 19% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 1243mg | 52% |
| Potassium 717mg | 20% |
| Total Carbs 46.26g | 12% |
| Dietary Fiber 5.1g | 17% |
| Sugars 5.85g | 4% |
| Protein 15.2g | 24% |
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